Evaluation of perforation‐mediated modified atmosphere packaging for the commercialization of bulk purple passion fruit under refrigeration

Abstract Modified atmosphere packaging (MAP) is widely used to preserve fresh fruits. In the case of exporting products in bulk formats (2–5 kg), perforated MAP can help extend shelf life if appropriately configured to reach suitable gas levels. This study evaluated the configuration of a perforated MAP system for purple passion ( Passiflora edulis Sims) fruits based on modeling and simulation of changes in gas levels within the package headspace and experimental data on the respiration and transpiration of the fruits. For this evaluation, perforation‐mediated multilayer bags made of polyamide and low‐density polyethylene were adjusted to preserve 2 kg of purple passion fruits. The number of perforations made in the bags was predefined by performing predictive calculations to reach favorable gas levels in the packaging headspace. Subsequently, storage tests were conducted at the laboratory level (6 and 17 ± 1°C) and then at the pilot level (6 ± 2 and 17 ± 3°C), obtaining steady molar fractions of O 2 of 0.122–0.128 and CO 2 of 0.098–0.100 and shelf life of 36 days for the fruits packaged at 6°C. Additionally, the accumulated weight loss of the fruits was monitored, obtaining values close to those previously modeled. The pre‐configuration of the perforations resulted in suitable O 2 and CO 2 levels in the MAP, achieving up to 36 days of shelf life at 6°C and 24 days at 17°C. Likewise, moisture permeation through the bags resulted in low condensation with fruit weight losses of 4.8% at 6°C after 55 days in the pilot test. Practical Application This study evaluated using perforated PA/LDPE multilayer bulk bags (2 kg) to preserve purple passion fruits. The package was preconfigured (with a predefined number of perforations necessary to achieve favorable levels of O 2 , CO 2 , and humidity) and was compared against a commercial factory‐made perforated package. By performing predictive calculations to define a suitable number of perforations, it was possible to regulate the respiration and transpiration of the packaged fruit to increase its shelf life under controlled and real conditions. This approach can be extended to any bulk‐packaged fruit, and it can help select, design, and develop breathable packages that prevent decay.